| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef packaged bison burgers and ground beef stored above two (2) bins of marinated steak and skirt steak inside cage in WIC. Observed one (1) pan of bison burger balls stored behind steak kabobs in prep unit one drawers. CDI - Head chef rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of sherry chicken base in hot cabinet at 112F. Observed two (2) portions of TCS foods (beans and rice) in steam warmer at temperatures of 118F and 123F respectively. Steam warmer was observed with minimal water within the steam basin. Head chef confirmed that all items had been within hot holding locations for greater than 2 hours. CDI - Head chef voluntarily disposed of out of temperature food.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) portions of TCS foods (chicken breasts, diced chicken bins, and shrimp bin) in fryer prep unit at temperatures above 41F. PIC determined that unit had been unplugged during cleaning. Head chef verified temperature checks had occurred approximately 90 minutes prior. CDI - Unit was plugged back in and ambient temperature of 39F was observed. TCS food items were observed cooling correctively. PIC rotated items to walk in freezer for faster corrective cooling.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle with no labeling.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) in use wiping cloth bucket stored above to go trays at grill side storage.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed aforementioned spray bottle sanitizer at concentration of greater than 500 ppm QAC.
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) bottle of nearly empty hydrogen peroxide stored above unwashed potatoes at dry storage rack beneath first aid cabinet.
CDI - EHS diluted sanitizer bottle to approximately 200 ppm QAC and PIC relabeled. Head chef rotated sanitizer bucket and disposed of hydrogen peroxide bottle to prevent potential contamination of exposed food and single service articles. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) fruit flies at rear door and dish area. Per conversation with PIC, establishment is working with contracted pest controller to prevent pest entry and activity. EHS observed food service approved pesticides and control devices provided by pest controller. Observed no contamination of exposed food or clean equipment during inspection. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two (2) food employees, including PIC engaged in food prep (plating) with no effective hair restraints and wrist watches. CDI - PIC donned hair net, removed wrist watch, and washed hands before returning to food service once reminded by EHS. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers still present, in-use. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) ice cream scoop with handle stuck within ice cream inside of reach in chest freezer
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) knife stored between units at prep line.
CDI - Head chef rotated ice cream pan, handle, and knife to dish pit for washing and sanitizing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (fry baskets, to go bowls, etc.) at prep lines with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one (1) prep unit at back area stove out of use. Repair or replace equipment as needed. |